Monday, 25 June 2007

Devilled Eggs with Smoked Paprika

One of our favourite summer meals consists of devilled eggs, potato salad and a tossed green salad.

12 half eggs
30 minutes - 20 minutes prep time

Devilled Eggs with Smoked PaprikaBoiled eggs:
6 large eggs
1 tablespoon salt

You know how to boil eggs, don't you? I thought I did, but I have learned some new (to me) tricks to make it easier and to not end up with cracked, leaky eggs that won't peel.

First, get your eggs to roomish temperature, either by taking them out of the fridge 20 minutes before you cook them, or what I always end up doing which is to cover them in warm tap water for 5 minutes.

Then put them in a not-too-large pot with cold water to cover. Add the tablespoon of salt - this will make them much easier to peel, it really will. And no, they don't seem to absorb much, if any. Bring to a boil, then reduce heat and simmer for 8 minutes. Alternatively, let them boil for a minute, then turn them off. Leave them on the stove, covered, for 12 minutes. Drain and cover with cold water until cool enough to work with.

Filling:
3 tablespoons mayonnaise (light is fine)
1/4 teaspoon salt
1 teaspoon Dijon mustard
1/2 teaspoon sweet smoked paprika

Once peeled, cut the eggs in half lengthwise. Remove the yolks to a small bowl. Mix in the mayonnaise, salt, mustard and paprika until smooth. Scoop back into the half eggs using a 1" melonballer. Chill until serving time.

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